Raspberry ruffle cheesecake

THIS deliciously light cheesecake is very high in protein making it a light but filling dessert.

Healthy eating columnist, Sharron McCormick, explains: “Your body uses protein for repairing and building lean muscle tissue, especially after exercise and as this dessert is also very low in fat it’s a great option.

“It’s a real hit with the kids too and easy to make. A highly enjoyable way to finish a meal or enjoy as a snack.”

Ingredients

Serves 8 to12

l Two tubs of Quark

l One sachet raspberry sugar free jelly

l 100ml boiling water

l Two egg whites

l Two Weetabix

l Two Alpen light double chocolate cereal bars

l One level tablespoon of chocolate spread

l Two raspberry ruffle chocolate sweets or one bar

l Frylight butter flavour

Method

1: Put the Weetabix, cereal bars and chocolate spread in to blender or food processor and blitz until resembles fine crumbs.

2: Spray the bottom of a loose bottom cake tin with Frylight and pour in mix, gently shake to cover base then place into the fridge.

3: Make up the jelly with 100ml boiling water and mix into the quark until smooth.

4: In a separate bowl whisk the egg whites until forming soft peaks as if making meringue then gently fold into the cheesecake mix.

5: Pour over base, gently crumble over raspberry ruffle and return to the fridge for a minimum of four hours or until set.

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